Sauteed Mushrooms (2 WW pts)

Thursday, August 30, 2007

Sauteed Mushrooms (2 WW pts)

Growing up I didn’t really like mushrooms. They were weird. Now I can’t get enough. I do mushrooms this way and throw them on just about anything.

Sauteed Mushrooms
1 package pre-cut baby-bella mushrooms – washed and patted dry
White wine
Sliced or diced onion (optional)
Garlic
Olive Oil

I don’t really measure what I’m doing when I do mushrooms, but here’s my attempt at directions: Heat olive oil in a skillet. Add minced garlic cloves and onion. Once garlic starts to brown, add mushrooms to skillet. Once the mushrooms start look cooked, add white wine and reduce heat. Simmer until wine reduces.

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4 Responses to “Cous Cous Salad with Butternut Squash and Cranberries”

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Cupcake Activist — November 18, 2009 at 6:32 pm

Is it weird that I’ve never tried cous cous? Your salad looks so good! I musy give it a try!
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Erin — November 18, 2009 at 7:17 pm

I’m glad to hear you liked this! I am making it for a Thanksgiving potluck as well, and I literally cannot WAIT to make it again!
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Josie — November 18, 2009 at 7:37 pm

mmm this looks wonderful! I love those flavors and colors!
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nutmegnanny — November 18, 2009 at 8:36 pm

I love cous cous. You can mix just about anything with it and it will turn out delicious. Great dish…yum!